Riverford Wicked Leeks
Leeks vinaigrette recipe image

Print Leeks vinaigrette

Pale, silky leeks in a sharp dressing of mustard and vinegar. This makes an easy vegetarian supper, or a starter or side at a dinner party. It's also good with a handful of toasted breadcrumbs on top. It can be eaten warm or at room temperature and goes well with thin slices of ham and with cold chicken.


  • 8 medium leeks, trimmed
  • 1 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 4-5 tbsp olive oil
  • 1 hard-boiled egg, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • Salt & pepper


  1. Boil or steam the leeks until just tender. While they are cooking make the vinaigrette: whisk the vinegar with the mustard, salt and pepper. Gradually whisk in the olive oil a tablespoon at a time. Taste and adjust the seasoning.
  2. Drain the leeks thoroughly, slice in half lengthways, then, while still hot, place in a shallow dish and spoon over the vinaigrette. Leave to cool, then scatter with the chopped egg and parsley.
want to cook with fresh ingredients? try one of our award winning veg boxes